Mexican Corn Fritter Tacos
with Avocado & BBQ Mayo
Love corn fritters? Well, this taco is really going to rock your boat! The pop and crunch of the corn fritters with the soft tortillas, creamy avocado and crisp lettuce is absolute perfection. Enjoy this taste sensation.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1
tomato
1 bag
coriander
1
avocado
½ head
cos lettuce
1 tin
sweetcorn
1 sachet
vegetable stock powder
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
BBQ mayo
(Contains Egg; May be present: Milk. )
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
½ cup
plain flour
(Contains Gluten, Wheat;)
2 tbs
milk
(Contains Milk;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Finely chop the red onion (see ingredients) and tomato. Roughly chop the coriander. Thinly slice the avocado. Shred the cos lettuce (see ingredients). Drain the sweetcorn.
TIP: If you don't like raw red onion in a salsa feel free to leave it out!
In a medium bowl, combine the onion, tomato and a drizzle of white wine vinegar. Season with salt and pepper. Stir to combine.
SPICY! This spice blend is hot, but feel free to add less if you're sensitive to heat. In a medium bowl, combine the drained sweetcorn, shredded Cheddar cheese, Mexican Fiesta spice blend, plain flour, vegetable stock powder, milk and egg. Stir until well combined.
TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 3 fritters per person.
TIP: Be careful, the corn may pop in the pan!
While the fritters are cooking, microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through.
Halve the fritters. Bring everything to the table. Spread the tortillas with a little BBQ mayo, then fill with the shredded cos lettuce, sliced avocado, corn fritters and tomato salsa.